Erten, HuseyinAgirman, BilalGunduz, Cennet Pelin BoyaciCarsanba, ErdemSert, SelvihanBircan, SezgiTanguler, Hasan2024-09-182024-09-182014978-1-4939-1378-7978-1-4939-1377-01571-0297https://doi.org/10.1007/978-1-4939-1378-7_14https://hdl.handle.net/20.500.12483/13094[Abstract Not Available]eninfo:eu-repo/semantics/closedAccessLactobacillus-PlantarumKefir GrainsSaccharomyces-CerevisiaeTable OlivesControlled FermentationSourdough FermentationDebaryomyces-HanseniiEthanol FermentationPopulation-DynamicsBiochemical ProfileImportance of Yeasts and Lactic Acid Bacteria in Food ProcessingBook Chapter35037710.1007/978-1-4939-1378-7_142-s2.0-84999882079Q3WOS:000357717400015N/A